Semolina is porridge from childhood, which many of us have stopped using in adulthood. There may be several reasons for this phenomenon, but those who consider porridge unpleasant are deeply mistaken, simply because they do not know how to cook it correctly. After all, semolina porridge requires a special approach, and if the hostess masters a couple of simple secrets, she can cook a real dessert from a useful and satisfying semolina.
Semolina - general principles and methods of preparation
In a few words about semolina: semolina is a “by-product” obtained by grinding durum wheat into flour. Despite the fact that the semolina does not preserve a large amount of vitamins, fiber and trace elements, it contains about 70% easily digestible carbohydrates and a lot of protein - this makes the product more satisfying and energy efficient.
In addition, semolina porridge is cooked very quickly, so that the nutrients contained in it are practically not destroyed. And even more, its nutritional value will help milk, combination with fresh berries and fruits. Those who follow the figure often do not recommend to use porridge, and those who suffer from gastrointestinal diseases can become a real savior, because, having a mild enveloping effect, porridge helps to soothe gastritis, eliminate pain during ulcers and intestinal colic.
The main secret that will make semolina adorable, is that in no case can it be cooked in the same water. So it will turn out fresh and practically tasteless. If you want to reduce its caloric content, dilute the milk with water (for example, 70 x 30 or 50 x 50). Here you should take into account the fat content of milk, so choose the proportions to your own taste.
No less important item is the amount of poured semolina per liter of liquid. As a rule, many are mistaken in proportional accuracy, as a result - semolina is spoiled. To avoid such an incident, pour a total of six tablespoons of semolina onto a liter of boiling liquid. Initially, porridge may seem somewhat liquid, but believe me, it will quickly acquire an optimal consistency. The third rule, which should always be followed when cooking semolina: grits should be poured only into boiling liquid and only a very thin stream, stirring the porridge constantly. To improve the taste, salt, sugar and butter are added to it. The first two ingredients are put before boiling the liquid, and the last - at the very end, after the semolina boils. By the way, you should not overdo it for too long on the stove, put oil on it - close the lid and let it go with the stove off for 3-5 minutes, and, voila, the most delicious porridge is ready!
Semolina - food preparation
In order to cook a delicious porridge, you should carefully consider buying the main ingredient - semolina. First of all, pay attention to the uniformity of the color of cereals. The color in this case is the main indicator of its quality: all the grains should be the same and uniform - cream or yellowish, and also without any inclusions.
Milk for semolina choose only fresh! Even the slightest souring of it is unacceptable! The same applies to butter: it must be fresh, uniform in color and not rancid.
Semolina - the best recipes
Recipe 1: Classical semolina on milk with dried fruits
Cooked according to the classic recipe semolina porridge is very tender, sweet. And the dried fruits entering into its composition will give a spicy dish. Such a mushroom will certainly appeal to all family members.
Ingredients: (per 500 ml of liquid)
- 300 gr. of milk
- 200 gr. water
- one third teaspoon salt
- tea l. Sahara
- A handful of raisins (or any dried fruit)
- 50-100 gr. butter
Method of preparation:
1. Mix the milk with water and put the mixture on the stove. We follow that it does not run away (the milk starts boiling rather quickly). After boiling, put salt, sugar, stir.
2. We begin to pour semolina thin-trickle, constantly stirring porridge, so as not to form lumps. After that, wait for now, the dish will boil, not forgetting to continue stirring. 3. As soon as the semolina porridge begins to burr, we spread butter and washed dried fruit into it, turn off the stove, close the lid and steam in for about ten to fifteen minutes. Serving hot food only!
Recipe 2: “Guryevskaya” semolina
The famous Guryev porridge is a true masterpiece. Even those who do not like semolina, can not refuse it. We advise you to prepare it in the near future, you will not regret it!
Ingredients:
- 1.25 liters of milk (fat content of 3.2 to 4%)
- half a glass of semolina
- 500 gr. nut mixes (walnuts, cedar, hazelnuts)
- 10 pieces. bitter almond
- almond essence - four drops
- half a cup of sugar
- half a cup of any red jam
- 70 gr. butter
- cardamom pod
- two tsp. cinnamon
- to taste badin
Cooking Method:
1. Shelled nuts are poured with boiling water for three minutes and cleaned from the skin. Next, dry them in the microwave (oven) and grind in a mortar. Pounded nuts pour water in a ratio of 1 teaspoon of water to 1 table. lie nuts. Stir.
2. Cooking milk froths. To do this, pour the milk into a cast-iron (or enameled) dish, put it in a preheated oven, and begin to remove foams as they form. In total, we need 15 foams.
3. On the remaining milk, boil over the semolina, following the rules described above, pour sugar, nuts, pounded spices into it, spread the butter. All mix.
4. In a refractory pan with high walls, pour a little hot porridge with a layer up to 1.5 cm and close it with foam, again pour in a little porridge and again close with foam. In the penultimate layer lay out a bit of red jam, as well as badyan.
5. Close the pan with a lid and place the dish in a heated oven (up to 150C) for five to seven minutes. After removing it, pour it with the remaining jam and sprinkle with a layer of crushed nuts. Guryev semolina porridge is ready! Serve to the table in the dishes in which it was prepared.
Recipe 3: Semolina with Banana and Chocolate
This dish can be easily equaled with dessert and cooked not only daily, but also for a holiday. From such sweet porridge your child will be delighted and will ask her to cook every day. With such periodicity, of course, you should not get carried away, but from time to time you can pamper her children. Ingredients:
- 500 gr. not too fat milk
- three table. spoon of semolina
- one banana
- 70 gr. chocolate
- a tablespoon of sugar
- 60 gr. butter
- a pinch of salt (optional)
Method of preparation:
1. Boil milk, throw a pinch of salt and sugar into it. Stir. We sprinkle semolina (as described in the first recipe) and cook in the traditional way.
2. Cut the banana into small cubes, and chop the chocolate on a medium grater. After boiling semolina porridge, lay out the butter in it and hold it on the included plate until it dissolves. Then lay out chocolate, bananas and mix well. Turn off the stove, steam in a dish for several minutes (about 10) and serve it to the table. Enjoy your meal!
Semolina - useful tips from experienced chefs
- Instead of regular milk, you can add boiled garnish to semolina by diluting it with water as desired. So it will turn out even tastier. The same applies to butter;
- Semolina porridge must be consumed hot or warm. Cold porridge loses its taste properties. It is also not recommended to warm it, but it is even possible to improvise with it. For example, make an excellent semolina casserole, adding to it a couple of eggs, fruit, cottage cheese, butter and bake in the oven.
